This hearty one pot chicken fajita pasta has all the great classic chicken fajitas flavors combined with creamy pasta in a perfect weeknight meal!
In our household, pasta is always a great dinner go-to, with adults and kids alike. This chicken fajita pasta is a combination of three things that we love; chicken fajitas, pasta, and one pot meals!
When it comes to one pot meals, I can’t get enough! There’s something so satisfying about an entire meal cooked in one pot… with no extra pots and pans to wash up after dinner. Ever since the very first one pot meal here on the blog, you all have been emailing and pleading with me to make more… and I listened!
So many one pot meals I see around the internet call for adding cooked pasta to the pot… which means you had to use another pot to actually COOK that pasta. And sometimes, okay not sometimes… pretty much all the time, I don’t have any patience for boiling pasta, then cleaning up that awkwardly big stock pot! This is one of my favorite kinds of one pot meals; the kind where the pasta cooks in the same pan, alongside everything else.
Not only is this great for not adding extra dishes, but the pasta itself gets SUPER flavorful from cooking in a flavorful sauce instead of just water. Other favorites that use this cooking method are chicken parmesan pasta, Philly cheesesteak pasta, chicken cordon bleu pasta and pizza pasta!
HOW TO MAKE ONE POT CHICKEN FAJITA PASTA:
- Make sure to keep your chicken pieces similar in size. The chicken in this recipe cooks in just a few minutes, so you need to make sure the chicken pieces are all close to the same size so they can fully cook at the same time.
- The heat level (in my opinion) is between a mild and medium, however you can make it spicier by using hot diced tomatoes and green chiles, or by substituting jalapeño for the green bell pepper. You can make it milder by using plain diced tomatoes instead of the diced tomatoes with green chiles.
- There is no cheese in this recipe, however if you are a cheese lover, feel free to add in a handful of your favorite cheese when you add back in the chicken and peppers.
- Dutch oven – I love the size of this pot.. it’s perfect for this recipe and it holds the heat really well.
- Fajita seasoning – this the brand I love and use often.
WANT TO TRY THIS CHICKEN FAJITA PASTA?
PIN IT TO YOUR DINNER OR ONE POT MEALS BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 3 Tbsp olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into 1/2 - 1 inch pieces
- 2-3 Tbsp fajita seasoning (taco seasoning works too)
- 1 large yellow onion, peeled and diced
- 2-3 bell peppers, any variety, sliced into 1 inch long strips
- 5 cloves garlic, minced
- 2 cups reduced sodium chicken stock
- 1/2 cup heavy cream
- 10 oz can diced tomatoes and green chiles (like Rotel brand)
- 8 oz dried penne pasta (or other short cut pasta)
- kosher salt and black pepper, to taste
- lime wedges, for garnish
- sliced green onions, for garnish
- minced fresh cilantro, for garnish
- Add 1 1/2 tablespoons olive oil to dutch oven or 12" skillet and heat over MED HIGH heat. Add chicken, sprinkle with half of the fajita seasoning and cook about 2 minutes. Turn chicken pieces over (or give it a good stir) and cook the other side for another 1-2 minutes. Remove chicken to a plate and set aside.
- Add remaining 1 1/2 tablespoons olive oil to dutch oven and add in onions and peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes, until softened and slightly charred. Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.
- Pour in chicken stock, heavy cream, diced tomatoes and chiles, pasta, and a pinch of salt and black pepper. Use a wooden spoon to carefully loosen the browned bits from the bottom of the skillet and bring to a boil. Once boiling, reduce heat to a low boil (usually about a MED LOW heat should work), cover, and cook about 15 minutes, stirring occasionally.
- After 15 minutes, most of the cooking liquid should be absorbed. If it's not, cook another 3-5 minutes. Return the chicken and vegetables to the pot and stir to heat through.
- Serve garnished with diced green onions and minced fresh parsley or cilantro and with a squeeze of a lime wedge.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- chicken will need to have it's own separate container
NEVER MISS A CHUNKY CHEF RECIPE: